Mix the fish base, black pepper, and sweet chili sauce in a small bowl. Coat the tuna with the sauce and press with the sesame seeds.

Mix the sweet chili sauce and cilantro together for the base. Set aside.

Mix the cilantro leaves, garlic, fish base, and olive oil in a small bowl. Set aside.

Place the tuna and pineapple slices onto the grill pan and grill for 2 minutes per side. Add the Naan bread directly to the grill. Grill for 1 minute per side. Slice the tuna into 1” - 2” slices and cut the pineapples into 1/2” cubes.

Spread each Naan bread with half of the sweet chili base and sprinkle with 1 cup arugula. Add half of the tuna and pineapple to the top of the arugula and drizzle with the dressing. Serve immediately.